Mexican Pizza

adapted from afterdinnerdance.com

find the original here http://afterdinnerdance.com/quick-and-delicious-mexican-tortilla-pizzas/

Quick and Delicious Mexican Tortilla Pizzas

Serves 2.

Ingredients:

• 2 tortillas, burrito sized
• 1 onion, diced
• 1 red pepper, sliced in strips
• 1 tomato, diced
• 1 avocado, pitted and chopped into small pieces
• 2 cups shredded cheese (use more or less to taste, I like my cheese!)
• 1 cup of your favorite salsa
• taco seasoning
• 1 lb. ground turkey or chicken
• 1 can rotel tomatoes

Directions:

1. Preheat your oven to 425.
2. Cook ground meat with oil. Drain can of rotel tomatoes and add to meat. Cook over medium heat,  adding taco seasoning to taste.
3. In the meantime, dice your onion and pepper. Add them to the cooking meat, cooking until softened. Adding more taco seasoning to taste. I add chili powder to give it a little kick as well.
4. While the veggies are cooking, chop up your avocado and tomato.
5. Also heat up the tortillas on an oiled skillet over medium heat, about 2 minutes on each side. This step is optional but it creates a nice and crispy tortilla for the crust!
6. When the meat/veggies are done cooking, begin assembling your pizzas. First, spread 1/2 cup of salsa on each tortilla. Then add the meat, onions and peppers. Sprinkle the cheese on top. Then add avocado and tomatoes.
7. Bake at 425 for about 10 minutes, until the cheese is melted and the tortillas are crispy.
8. Top with sauce of choice. I like to top it off with some hot sauce.
9. Let them cool for a couple of minutes and enjoy!

Super Simple Stunning Chicken Quesadillas

I found this recipe on Zesty Cook and fell in love with this super simple and tasty recipe. I modify mine from the recipe based on what I have on hand, and since I am the only one that likes mushrooms I usually have to leave those out. Find the original here http://zestycook.com/super-simple-stunning-quesadillas/.

Ingredients

• 2 Chicken Breasts ( Boneless – sliced )
• 4 Flour Tortillas
• 1 Medium Red Onion
• 2 Tbsp Olive Oil
• 1 Clove Garlic
• 1 Tbsp Taco Seasoning
• 1/4 cup Water
• 1 Cup Sliced Mushrooms
• 2 Cups Baby Spinach
• Sprinkle Red Pepper Flakes
• Shredded Cheese ( cheddar, mozzarella, Monterey Jack)

Preperation

1. Preheat Oven to 350 Degrees Oven
2. Preheat Frying Pan and add the olive oil
3. Once ready, add red onion, garlic and red pepper flakes
4. Stirring often, cook mixture until onions become translucent – then add the mushrooms
5. Continue cooking until mushrooms release their liquid and begin to brown – then add the chicken
6. Once the chicken is cooked through and no longer pink – add taco seasoning and water and allow sauce to thicken. Once thickened, then add the spinach and toss through
7. Ready to prepare the quesadilla, Lay parchment paper on cookie sheet and place one tortilla on top, Then spoon the mixture on top of the tortilla evenly
8. Now Sprinkle cheese over evenly ensuring that you have cheese on the edges to allow the tortillas to stick together.
9. Place other tortilla on top and bake in the oven for about 10 minutes or so or until cheese is melted and the tortilla is golden brown. Take out of the oven and serve.

 

Chicken Parmigiana

Ingredients

• 1 egg, beaten
• 2 ounces dry bread crumbs
• 2 skinless, boneless chicken breast halves
• 3/4 (16 ounce) jar spaghetti sauce
• 2 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7×11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

original recipe from allrecipes.com

http://allrecipes.com/recipe/chicken-parmigiana/detail.aspx

Broccoli Cheese Stuffed Chicken

I saw this recipe at http://blommi.com/light-recipe-easy-cheesey-broccoli-stuffed-chicken/ and thought I might give it a shot. It combines two of my favorite foods broccoli and chicken. Let me know what you think.

Instructions:

• small chicken breasts (1 per serving)
• Laughing Cow Light Creamy Swiss Wedges (1 per serving)
• steamed broccoli
• Mrs. Dash Salt-free Seasoning (I used table blend)
• non-stick cooking spray
• clove of garlic (crushed/minced)
• chicken broth
• fat free milk

Directions:

1. Pound out chicken breasts.  (just put each between two sheets of plastic wrap and pound with back of a skillet)
2. Lift off top sheet of wrap and sprinkle generously with seasoning.  Replace wrap.
3. Flip over & remove top wrap and discard.  Break up a wedge of the cheese spread, and line up on breast slighty off center.  Add broccoli florets tops, in same area.
4. Use the remaining piece of wrap to assist you in rolling the breast and forming it snugly.
5. Spray skillet with cooking spray, put on med heat.
6. Once hot, add the stuffed breasts. Cover.
7. Gently flip the breasts a few times, to ensure even cooking.  Don’t worry about the cheese melting out, it isn’t very meltable.
8. Once cooked through, remove breasts and set aside.  Drop the garlic in the skillet, add a generous splashes of broth and fat free milk and increase the heat to med-high, to quickly reduce and cook garlic.
9. Pour the sauce over breasts and serve.